This vegan blueberry coffee cake is an easy vegan coffee cake packed with fresh blueberries and a crunchy sweet oat crumble on top. The soft crumb of the cake is barely visible through the blueberries, which melt into the cake in jammy spots and the flavors blend together in a way that’s even better the next day. It is perfect with tea or coffee and as a snack or for breakfast. If you’re looking for a vegan coffee cake recipe, blueberry coffee cake recipe, or a vegan breakfast recipe, this is a great recipe to try!
And, if you’re looking for more coffee cake recipes, try this cranberry walnut coffee cake or this blackberry coffee cake!
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What You’ll Need For This Vegan Blueberry Coffee Cake Recipe
Tools You’ll Need
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How To Make Vegan Blueberry Coffee Cake
Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.
In a small bowl combine the sugar, oats, flour, and nutmeg. Stir to distribute everything evenly.
Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
Wash and dry the blueberries. In a medium bowl toss 1 ½ cups/225g blueberries with 1 tbsp/8g flour.
In a large bowl, combine the sugar and oil. Whisk to blend.
Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified and the sugar is mostly dissolved.
Add the flour, baking powder, baking soda, and salt. Stir until smooth and no lumps of flour remain.
Fold in the flour-coated blueberries.
Pour the batter into prepared baking pan and shake to level, pushing all the way to the corners as needed.
Place the remaining ½ cup blueberries on top of the batter so they will burst and gel during the baking, peeking through the streusel.
Sprinkle the streusel over the top of the batter.
Bake for 45-55 minutes until a skewer inserted comes out clean or crumbs. You may need to poke a couple different places because of the blueberries.
Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
Store this vegan blueberry coffee cake at room temperature for up to 3 days or in the freezer for up to 1 month. Cake does well the next day when the flavors have had time to sit.
Important Recipe Notes
Fresh vs frozen blueberries: Due to the volume of blueberries in this recipe, it does not work well with frozen blueberries. Frozen blueberries will burst too soon and leak water into the batter, resulting in a heavy, soggy cake.
Coconut oil vs neutral oil: Any neutral oil will work for this recipe. Melted coconut oil will also work, but make sure all other ingredients are at room temperature or the coconut oil will solidify and create uneven moisture in the batter.
Milk options: Best choices for non-dairy milk are oat, almond, or soy. Coconut milk contains too much fat and will result in a dense crumb.
Vegan Breakfast Recipes
Apple Walnut Oatmeal– This apple walnut oatmeal is an easy vegan and gluten free baked oatmeal flavored with apple, cinnamon, and walnuts. This fiber-filled oatmeal is filled with chia seeds and walnuts for additional protein. It can even be used for meal prep—divide up portions to be reheated later for a fast but nutritious breakfast.
Tiramisu Chia Pudding– If you love the creamy, coffee-kissed flavors of tiramisu but want something lighter, healthier, and totally plant-based, this Tiramisu Chia Pudding is your new favorite make-ahead treat. With layers of chocolate, coffee, and vanilla chia pudding, it captures all the classic tiramisu vibes in a wholesome, high-protein, fiber-packed pudding that’s perfect for breakfast, snack time, or dessert.
Blueberry Coffee Cake
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Ingredients
- 1 cup/200g granulated sugar
- 1/3 cup/78ml neutral oil canola, vegetable, or sunflower
- 1 cup/235ml oat milk or other non-dairy milk
- 2 tsp/10ml vanilla extract
- 1 tbsp/15ml apple cider vinegar
- 2 1/4 cup/270g all-purpose flour
- 1/2 tsp/3g salt
- 2 tsp/8g baking powder
- 1/2 tsp/2g baking soda
- 2 cups/300g fresh blueberries washed and dried, divided
- additional 1 tbsp/8g flour to toss blueberries
- ¼ cup/50g light brown sugar
- ½ cup/55g rolled oats
- ¼ cup/30g all-purpose flour
- 1/2 tsp/1g ground nutmeg
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
- ¼ tsp/2g salt
Method
- Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.
- In a small bowl combine the sugar, oats, flour, and nutmeg. Stir to distribute everything evenly.
- Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
- Wash and dry the blueberries. In a medium bowl toss 1 ½ cups/225g blueberries with 1 tbsp/8g flour.
- In a large bowl, combine the sugar and oil. Whisk to blend.
- Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified and the sugar is mostly dissolved.
- Add the flour, baking powder, baking soda, and salt. Stir until smooth and no lumps of flour remain.
- Fold in the flour-coated blueberries.
- Pour the batter into prepared baking pan and shake to level, pushing all the way to the corners as needed.
- Place the remaining ½ cup blueberries on top of the batter so they will burst and gel during the baking, peeking through the streusel.
- Sprinkle the streusel over the top of the batter.
- Bake for 45-55 minutes until a skewer inserted comes out clean or crumbs. You may need to poke a couple different places because of the blueberries.
- Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
- Store at room temperature for up to 3 days or in the freezer for up to 1 month. Cake does well the next day when the flavors have had time to sit.
